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Coconut Whipped Cream (Paleo, Vegan)


  • Author: Tastes Lovely
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 5

Ingredients

(1) 13.5-ounce can Whole Foods 365 Organic Coconut Milk (full fat, not light), chilled in the fridge overnight

Optional if you like it sweeter: a dash of maple syrup or honey, but it will no longer be Whole30 and Keto


Instructions

Fancy Version

Remove the thick and hardened coconut cream from the can and transfer to your mixing bowl, leaving any excess moisture/coconut water in the can. If your can of coconut cream did not harden up, unfortunately you got a dud can of coconut cream and it won’t whip into soft peaks. Use this can for cooking or baking instead, and try another can.

Use a hand mixer or stand mixer to beat on medium high for 2 minutes, until light and fluffy and soft peaks form. Scrape down the bowl. If adding sweetener, add now and continue beating until mixed. I usually don’t add sweetener, since the coconut cream has its own natural sweetness. But if you like it sweeter, feel free to add it.

Serve and enjoy! Leftovers will keep for 5 days refrigerated in an airtight container.

Lazy Version

Scoop the cold (or even room temperature) coconut cream into a small bowl, leaving any excess moisture/coconut water in the can. Whip it up with a fork for a few seconds until fluffy. It won’t be as stiff and pretty, but this takes less than a minute and you don’t have to bust out your stand mixer or hand mixer!

Serving

You can serve the whipped coconut cream immediately, or transfer to an airtight container in the fridge for up to 1 week. It will harden up in the fridge. Just whisk for a few seconds before serving again.

Notes

This isn’t sponsored by Whole Foods, just sharing what works best for me!